Directions:
Bring small pot of water to a boil, add the drained scallions and blanch for 30 seconds, drain and put in ice water.
In a blender combine Cabo Fresh Guacamole, blanched scallions, wasabi, and mirin. Blend until completely smooth. May have to add a few tablespoons of water, you want a consistency of thick cream. Adjust seasoning adding more wasabi if you like.
In a small saucepan combine soy sauce, sugar, mirin, and sake and cook over very low heat for about 30 minutes, stirring frequently, careful not to burn the sauce. Sauce should thicken slightly to a honey like consistency.
Rub steak with olive oil and season with kosher or sea salt and freshly ground pepper, bring to room temperature.
Prepare hot barbeque and grill steak about 5-6 minutes on each side for medium rare, alternately you could grill steak on stovetop grill pan. Let steak rest for at least 15 minutes, slice against the grain into 3/4- inch thick slices.
Cook the noodles according to manufacturer’s directions, do not overcook. Drain and rinse in cold water, put the noodle back in pot you cooked them in and add about 2/3 of the sauce, reserving the rest of the sauce to drizzle over finished dish.

To Assemble:
Put about 2 ounces of the sauce on each plate or shallow bowl. Spread or swirl to evenly coat bottom of dish. Using a fork create 6 bundles of noodles and place in center of each dish. Place the steak pieces around slightly on top of noodles, drizzle with some of the reserved sauce and garnish with sprig of cilantro or chopped scallions (optional). Enjoy!